Main ingredients
fresh noodlesporkshrimpsquidwhelkshort-necked clamsonioncarrotnapa cabbagewood ear mushroomsgarlic chives
Hwang Jin-sun's Twigim Bokkeum-myeon
A unique Chinese-style stir-fried noodle dish where deep-fried fresh noodles are braised in a jjamppong broth with various seafood and vegetables until the sauce is deeply absorbed.
Ingredients needed 1 servings
Recipe
Cooking tips
- If the noodles fry too long and turn too dark, they can become bitter after cooking, so remove them when they reach a pleasant golden-yellow.
- Be sure to cover the pan while simmering the noodles in ample broth, so the characteristic nuttiness and crispness of the fried noodles meld softly into the sauce.
- Seafood like shrimp or thinly sliced squid can become tough if cooked too long from the start, so add them in the middle to late stages when the noodles have softened somewhat.
Recommended for
- Those who want to experience a Chinese noodle dish with a unique texture like chow mein or sara udon.
- Those who love rich stir-fried noodles where a deep seafood sauce broth soaks heavily into every strand.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Aha Bujang's Shrimp Wanja Chinese-Style Stir-Fried Noodles
- Kim Dae-seok's Dried Shrimp with Gim
- Raymon Kim's Hong Kong-Style Stir-Fried Noodles with Sirloin
- Ttukdak Hyung's Hong Kong Style Egg Noodle Stir-fry
- Hwang Jin-sun Pa-gireum Bokkeummyeon
- Seungwoo Dad's Sriracha Chicken Stir-fried Noodles
- Park Eun-young's Egg Noodle Twice-Cooked Pork Stir-Fry
- Solo Cooking God's Jeyuk Bokkeummyeon
- Solo Cooking God's Doenjang Spicy Chicken Ramen
- Yeo Kyung-ok's Shrimp Stir-Fried Noodles
